Usually when our family makes enchiladas we use corn tortillas. But there’s something about turkey that I think just lends itself to a flour tortilla enchilada. Maybe it’s just years of eating leftover turkey, reheated in its own gravy and served with bread. In any case, if you are looking for what to make with your turkey leftovers, consider these enchiladas. You make your own chili sauce and dress it up a bit with cinnamon, cloves, and cumin for more depth than a standard enchilada sauce. The filling uses plenty of leftover turkey, along with onions, jalapeños, garlic, black beans, cheese, lime juice, and cilantro. Flour tortillas are dipped in the sauce, rolled up around the filling, aligned in a casserole pan, slathered with more sauce, sprinkled liberally with melty cheese, and baked until the cheese is melted.

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